Cornbread

You might recall that a couple of months ago, Knitcircus editor Jaala and I baked bread together — her mom’s fabulous recipe for challah — in a not-in-the-same-kitchen-online kinda way. Well, we had so much fun that we decided more baking was called for. This time, it’s my family’s recipe for cornbread.

I positively adore cornbread. Can’t get enough of it, and I’ve served it in many different ways. The other night, it was this:

Smothered in a tomato sauce with all sorts of veggies, and topped with cheese, cilantro and hot sauce. Unreasonably healthy, yet so good that even the most devoted carnivore I know (the M.E.) loves it. If you want the recipe, it’s in New Recipes from Moosewood Restaurant.

A couple of notes: The “1 c. milk” actually never happens. I don’t know why the recipe says a cup, because it’s way more than that. I just start pouring and stirring, and keep pouring until it looks right.

I use a 12″ iron skillet most of the time, but you can also bake this in a cornstick or muffin pan, or whatever shape you like. It’s fabulous with chili, and it’s an easy bread to throw together right before dinner.